Port-Glazed Grape Tarts with Pecan Crust

Name: Port-Glazed Grape Tarts with Pecan Crust
Yield: Makes 2 (11- by 8-inch) tarts
Ingredients: 1/2 cup pecans (2 oz), lightly toasted; 1/2 cup packed light brown sugar; 2 cups all-purpose flour; 2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon salt; 2 cups Ruby Port; 1 1/2 cups Concord grape jelly; 3/4 teaspoon fresh lemon juice, or to taste; 5 lb small red seedless grapes, stems discarded (12 1/2 cups); Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms

Port-Glazed Grape Tarts with Pecan Crust was pinched from <a href="http://www.epicurious.com/recipes/food/views/Port-Glazed-Grape-Tarts-with-Pecan-Crust-107383" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1/2 cup pecans (2 oz), lightly toasted

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1/2 cup packed light brown sugar

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2 cups all-purpose flour

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2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces

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1 teaspoon cinnamon

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1 teaspoon ground ginger

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3/4 teaspoon salt

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2 cups Ruby Port

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1 1/2 cups Concord grape jelly

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3/4 teaspoon fresh lemon juice, or to taste

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5 lb small red seedless grapes, stems discarded (12 1/2 cups)

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Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms

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